Recipe - Apricot Salad

6 ounce Apricot Jello
8 ounce Cream cheese
1 cup Sugar
5 tablespoon Milk
3 cup Water
8 ounce Cool whip
16 ounce Can crushed pineapple

Combine pineapple,water, sugar and bring to boil. Add jello and blend
well. Put in large dish in refrigerator until set. Cream cream cheese at
room temperature and milk and beat into jello mixture. Let set again. Then
blend cool whip into the mixture and let set again. Make night before.
Serves 10 12.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini